PEANUT BUTTER-CHOCOLATE CHIP OATMEAL COOKIES
This crunchy chocolate-chip cookie is enhanced by rolled oats, salted peanuts and natural peanut butter.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Stir together oats, flour, baking soda, baking powder, and salt in a medium bowl; set aside.
- Put sugars, butter, and peanut butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.
- Reduce speed to low. Add oat mixture, and mix until just combined. Mix in peanuts and chocolate chips.
- Using a 1 1/2-tablespoon ice cream scoop, drop balls of dough 2 inches apart on baking sheets lined with parchment paper.
- Bake cookies, rotating sheets halfway through, until golden brown and just set, 13 to 15 minutes. Let cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks to cool completely.
OATMEAL PEANUT BUTTER AND CHOCOLATE CHIP COOKIES
If you can't decide what kind of cookie to make, this cookie has it all. The oats, peanut butter and chocolate chips are a chewy and flavorful combination.
Provided by Anna Lombard
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream together the butter, brown sugar and white sugar. Beat in the eggs one at a time, then stir in the peanut butter, water and vanilla. Combine the flour and baking soda, stir into the creamed mixture. Finally, stir in the rolled oats and chocolate chips. Drop by teaspoonfuls onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until the cookies are lightly toasted on the edges. Remove from the baking sheet to cool on wire racks.
Nutrition Facts : Calories 288.9 calories, Carbohydrate 38.5 g, Cholesterol 41 mg, Fat 14.1 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 7.3 g, Sodium 124.1 mg, Sugar 23.1 g
OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES
What makes the perfect breakfast cookie? I've determined that people like a low-sugar cookie. They also really like oatmeal. As far chocolate? Less is more. These breakfast cookies are easy to make, assemble and serve-and are definitely not your average oatmeal-and-raisin cookies.
Provided by Amanda Rettke
Time 20m
Yield about 12 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
- Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
- Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
These cookies have just the perfect texture. If you are in a hurry they are still good just adding in the 1 cup oats in without grinding them. If you are adding in chopped nuts then reduce the chocolate chips slightly. This cookie dough can be prepared, shaped and then frozen to bake later, the dough freezes well.
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 50 cookies
Number Of Ingredients 14
Steps:
- In a food processor PULSE 1 cup oats (1 cup only) until ground fine.
- In a large bowl, stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda and salt.
- In another large bowl with an electric mixer, beat together softened butter and both sugars until light and fluffy (about 3-4 minutes).
- Add in eggs, vanilla (or maple extract if using, can use both, 2 tsp maple and 1 tsp vanilla!) and peanut butter; beat until well combined (about 1-2 minutes).
- Beat in the flour mixture until combined.
- Add in chocolate chips, grated chocolate and nuts (if using) mix well to combine.
- Set oven to 325°, and set oven rack to second-lowest position.
- Form the dough into rounded balls and place on a light-greased cookie/baking sheet about 2-inches apart on the sheet.
- Bake cookies for about 12-15 minutes or until just pale-golden.
- Cool cookies on baking sheet for 5 minutes and then transfer to racks to cool completely.
JOSE'S OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES
A quick and easy Oatmeal Peanut Butter Chocolate Chip Cookie recipe
Provided by Dr. José A. Bowen
Categories Chocolate Dairy Dessert Bake Super Bowl Spring Gourmet Kidney Friendly Vegetarian Pescatarian Tree Nut Free Soy Free Kosher
Yield Makes about 60 cookies
Number Of Ingredients 13
Steps:
- In a food processor pulse 1 cup oats until ground fine. In a large bowl stir together ground oats, remaining 1/2 cup whole oats, flour, baking powder, baking soda, and salt.
- In another large bowl with an electric mixer beat together butter and sugars until light and fluffy and beat in vanilla and peanut butter. Add eggs, 1 at a time, beating well after each addition, and gradually beat in flour mixture. Add chocolate chips and grated chocolate, beating just until combined. Chill cookie dough, covered, at least 2 hours and up to 1 week.
- Preheat oven to 325°F.
- Form rounded tablespoons of dough into balls and arrange about 2 inches apart on ungreased baking sheets. Flatten balls slightly.
- Bake cookies in batches in middle of oven 15 minutes, or until just pale golden. Cool cookies on baking sheet 5 minutes and transfer to racks to cool completely.
PEANUT BUTTER OATMEAL COOKIES
Peanut butter oatmeal cookies made with just 10 ingredients and one bowl. These cookies are healthier than most -- gluten-free, made without butter or oil and only about 100 calories per cookie!
Provided by Brittany Mullins
Categories Dessert
Time 20m
Number Of Ingredients 10
Steps:
- Preheat oven: Preheat oven to 375°F.
- Mix ingredients: In a large bowl stir together peanut butter, coconut sugar and egg. Add vanilla, oats, oat flour, baking soda and salt. Stir to combine and then gently stir in chocolate chips and shredded coconut. Refrigerate dough for 5-10 minutes.
- Form cookies: Using a tablespoon, make heaping 1-inch dough balls and place on parchment lined baking sheet. Press each cookie down lightly before baking.
- Bake: Bake for 10 minutes, until edges are lightly browned.
- Let cool: Remove and let cool on baking sheet for 4-5 minutes, then cool on a wire rack.
Nutrition Facts : ServingSize 1, Calories 102 kcal, Sugar 7 g, Fat 6 g, Carbohydrate 10 g, Fiber 1 g, Protein 3 g
PEANUT BUTTER CHIP PEANUT BUTTER OATMEAL COOKIES
Soft and chewy peanut butter oatmeal cookies, loaded with peanut butter chips!
Provided by Tiffany
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 and lightly spray a baking sheet with cooking spray. In a medium bowl combine, flour, baking soda, salt, and oats and whisk to mix well. Set aside.
- In a large bowl cream together butter and sugars until fluffy. Mix in peanut butter. Add egg and vanilla and mix well. Gradually mix dry ingredients into wet ingredients and mix until just combined. Gently stir in peanut butter chips.
- Scoop 1-1/2 rounded tablespoons of dough and place on baking sheet 2 inches apart. Bake for 10-12 minutes until lightly browned. Remove from oven and allow to cool on baking sheet about 2 minutes. Use a metal spatula to gently remove cookies and allow to finish cooling on wire racks. Store in airtight container
Nutrition Facts : Calories 170 kcal, Carbohydrate 24 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 11 mg, Sodium 115 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
Healthy peanut butter oatmeal cookies that are easy to prepare in one bowl.
Provided by Madeline
Categories Dessert
Time 33m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350F and line a baking sheet with parchment paper
- In a large mixing bowl whisk together egg, maple syrup, vanilla extract, and peanut butter
- Add quick oats, baking soda, and salt to the bowl and fold in gently with a spatula
- Allow the batter to sit for about 10 minutes then add chocolate chips to the batter and fold in with a spatula
- Scoop about 1.5 tbsp of batter onto a baking sheet for each cookie until you have 12 cookies
- Sprinkle each cookie with flakey sea salt
- Place baking sheet in the oven and bake at 350F for 18 minutes
- Allow the cookies to cool on the tray for 5 mintues and then transfer to a cooling rack
- Enjoy once fully cooled!
Nutrition Facts : ServingSize 1 cookie, Calories 177 calories, Sugar 14.6 g, Sodium 299.8 mg, Fat 9.1 g, SaturatedFat 3 g, TransFat 0 g, Carbohydrate 21.8 g, Fiber 1.8 g, Protein 4.5 g, Cholesterol 15.5 mg
OATMEAL PEANUT BUTTER CHOCOLATE CHIP COOKIES WITH SPLENDA
Make and share this Oatmeal Peanut Butter Chocolate Chip Cookies With Splenda recipe from Food.com.
Provided by bingling
Categories Dessert
Time 25m
Yield 84 cookies, 84 serving(s)
Number Of Ingredients 9
Steps:
- 1. Cream butter and peanut butter.
- 2. Slowly add sugar substitutes.
- 3. Mix in eggs and vanilla.
- 4. In a separate bowl, combine oats and baking soda. Stir into peanut butter mixture.
- 5. Add chocolate chips.
- 6. Drop by tablespoon on baking sheet.
- 7. Bake for 9-10 min at 350.
- 8. Cook on baking sheet for 5 minutes. Remove to cooling rack.
OATMEAL PEANUT BUTTER CHIP COOKIES
I store balls of this cookie dough in the freezer, so yummy and wholesome home-baked cookies are just minutes away. And, they're great warm from the oven. -Sandra Castillo, Janesville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 3-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in raisins and candy. Drop by tablespoonfuls onto ungreased baking sheets. Cover and freeze., Transfer frozen cookie dough balls to a large resealable plastic freezer bag. May be frozen for up to 3 months., To use frozen cookie dough: Place dough balls 2 in. apart on greased baking sheets. Bake at 350° for 18-22 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 348 calories, Fat 13g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 208mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
OATMEAL PEANUT BUTTER CHIP COOKIES
Make and share this Oatmeal Peanut Butter Chip Cookies recipe from Food.com.
Provided by HurricaneChampagne
Categories Drop Cookies
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Combine dry ingredients (flour, cinnamon, baking soda, salt) in a large mixing bowl and set aside.
- In large bowl, beat together the butter, granulated sugar and brown sugar. Add the eggs and vanilla to the mixture. Beat until all ingredients are well combined and smooth.
- Slowly add the dry mixture to the wet mixture until well combined.
- Add the oats and chips to the mixture.
- Drop the dough by spoonfuls onto a greased cookie sheet.
- Bake for 10 to 12 minutes or until light golden brown.
PEANUT BUTTER OATMEAL-CHIP COOKIES
These chocolate peanut butter oatmeal cookies are my husband's favorite, my classes' favorite, my colleagues' favorite and frankly my favorite, too. They're just plain yummy! This recipe also makes about 11 dozen...bake sale, here we come. -Dana Chew, Okemah, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 11 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Cream butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, salt, baking soda and baking powder; gradually beat into creamed mixture., Stir in chips and oats. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 9-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.
Nutrition Facts : Calories 109 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 93mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
THE BEST PEANUT BUTTER OATMEAL CHOCOLATE CHIP COOKIES!
I got this recipe off the net about a year ago and it is a favorite in this house! They are always gone within a day or two, they are just fabulous!
Provided by Amp6891
Categories Dessert
Time 31m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Mix dry ingredients (other than choc chips).
- Cream shortening, peanut butter, and sugars in seperate bowl.
- Beat eggs and vanilla into shortening and sugar mix.
- Add dry mix.
- Blend chocolate chip in (is a bit tough but well worth it!).
- Bake 11-13 minute.
Nutrition Facts : Calories 295.2, Fat 17, SaturatedFat 4.7, Cholesterol 15.5, Sodium 151, Carbohydrate 33.5, Fiber 1.9, Sugar 22.1, Protein 5.1
PEANUT BUTTER CHOCOLATE CHIP OATMEAL COOKIES
These peanut butter oatmeal cookies are made with oats and homemade oat flour making them naturally gluten-free. They're also sweetened naturally with banana and maple syrup for a sweet treat you can feel good about.
Provided by Deryn
Categories Dessert
Time 25m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 F and line a baking tray with parchment paper or give it a light coating of non-stick cooking spray.
- To make the oat flour, add the 1.25 cups rolled oats to a blender or food processor and blend into a fine flour. Leave aside in the blender until you're ready to use.
- Add the banana to a mixing bowl and use a fork or immersion blender to mash into a paste.
- Add the peanut butter, almond milk and maple syrup and mix until smooth.
- Add the rest of the ingredients and mix into a thick, sticky dough.
- Create 12 cookies shapes and place them on the baking tray. Keep in mind they won't change shape or spread during baking so you press each cookie down a little and shape beforehand.
- Bake for 16 minutes then let cool on the pan for 5 minutes before transferring to a cooling rack to let cool completely.
Nutrition Facts : ServingSize 1 cookie, Calories 212 calories, Fat 8 g, Carbohydrate 30 g, Protein 7 g
BEST EVER PEANUT BUTTER-OATMEAL CHOCOLATE CHIP COOKIES
Ok, so oatmeal cookies are great, chocolate chip even better--peanut the best. Why not combine all three? I say pure genius! Enjoy. From Skippy PB site.
Provided by loveleesmile
Categories Dessert
Time 33m
Yield 6 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In small bowl, combine oats, flour, baking powder, baking soda and salt; set aside.
- In large bowl, with electric mixer on medium speed, beat Spread and Skippy ® Creamy Peanut Butter until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended, then stir in chocolate.
- On ungreased baking sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
- Bake 13 minutes or until golden. Remove cookies to wire rack and cool completely.
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